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Prepare all vegetables: peel the garlic cloves and onions. Stem and seed all peppers (green, red, sweet mini, and cubanelle). Roughly chop all the prepped vegetables.

Rinse the culantro and cilantro thoroughly. If culantro is unavailable, use an additional bunch of cilantro.

Add all the chopped garlic, peppers, onions, culantro, and cilantro to a large blender or food processor.

Blend the ingredients until your desired consistency is reached. Some prefer a chunkier sofrito, while others prefer it smoother. You may need to blend in batches depending on the size of your appliance.

Transfer the freshly made sofrito to an airtight container for immediate use or storage. It can be stored in the refrigerator for up to 2 weeks.

For longer storage, portion the sofrito into ice cube trays and freeze until solid. Once frozen, transfer the sofrito cubes to a freezer-safe bag or container. It can be stored in the freezer for up to 6 months.


Prepare all vegetables: peel the garlic cloves and onions. Stem and seed all peppers (green, red, sweet mini, and cubanelle). Roughly chop all the prepped vegetables.

Rinse the culantro and cilantro thoroughly. If culantro is unavailable, use an additional bunch of cilantro.

Add all the chopped garlic, peppers, onions, culantro, and cilantro to a large blender or food processor.

Blend the ingredients until your desired consistency is reached. Some prefer a chunkier sofrito, while others prefer it smoother. You may need to blend in batches depending on the size of your appliance.

Transfer the freshly made sofrito to an airtight container for immediate use or storage. It can be stored in the refrigerator for up to 2 weeks.

For longer storage, portion the sofrito into ice cube trays and freeze until solid. Once frozen, transfer the sofrito cubes to a freezer-safe bag or container. It can be stored in the freezer for up to 6 months.
